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Roast Duck With Orange Sauce

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  Duck 5 Pound (1 Whole)
  Butter 1⁄4 Cup (4 tbs), melted
  Cider vinegar 2 Tablespoon
  Sugar 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Orange peel 1 Tablespoon, grated
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon

Tuck wing tips under back of duck.
Brush with melted butter.
Place breast side down on trivet in 2 quart oblong glass baking dish.
Set aside.
In 1 1/2 quart casserole, combine vinegar and sugar.
Microwave at high (10) 2 minutes, until lightly browned;.stir after 1 minute.
Add broth, cornstarch, orange peel, orange juice and lemon juice.
Microwave at high (10) 4 to 6 minutes, until clear and thickened, stirring every 2 minutes.
Baste duck with orange sauce.
Insert metal accessory rack.
Preheat oven to 350°F.
Cook on Combination Code 4, 1 hour, basting duck every 20 minutes.
Turn breast side up after 30 minutes.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5507 Calories from Fat 3513

% Daily Value*

Total Fat 391 g600.9%

Saturated Fat 143.2 g716.1%

Trans Fat 0 g

Cholesterol 1935.3 mg645.1%

Sodium 1885.5 mg78.6%

Total Carbohydrates 76 g25.3%

Dietary Fiber 2.1 g8.5%

Sugars 41.7 g

Protein 398 g795.7%

Vitamin A 74.3% Vitamin C 337.7%

Calcium 16.8% Iron 527.4%

*Based on a 2000 Calorie diet

Roast Duck With Orange Sauce Recipe